Prawns with lemon butter and peri-peri

Peri-peri

24 prawns, deveined

6 red chillies, chopped

1 clove garlic, finely chopped

5ml paprika 50ml white wine vinegar

125ml olive oil

30ml chopped flat-leaf parsley lemon wedges to serve

Lemon butter

24 prawns, deveined

60ml lemon juice rind from

1 lemon

125ml olive oil

100g soft butter

2 cloves garlic, finely chopped

15ml chopped flat-leaf parsley

5ml finely chopped rosemary and thyme salt and pepper

Peri-peri: Add chillies (remove seeds for a less fiery peri-peri), garlic, paprika, white wine vinegar, olive oil and parsley in a small pot and simmer for 3 minutes.

Cool slightly and blend in a food processor until smooth.

Cool completely. Place in a small bowl, alongside the braai. Toss deveined prawns with 45ml sauce. Throw prawns on an oiled grid and braai for 2–3 minutes a side, turning. Brush with any remaining peri-peri sauce.

Braai note: Leftover peri-peri sauce will last up to a month, refrigerated.

Lemon butter: In a small pot, add lemon juice and rind, olive oil, butter, garlic, fresh herbs and seasoning.

Simmer for 2 minutes until the butter is melted. Toss prawns with the lemon and herb butter. Throw on the braai and braai 2–3 minutes per side, turning. Brush with remaining lemon butter.

Kitchen tip: Marinate prawns with your choice of basting sauce in a Ziploc bag, refrigerated for 1 hour maximum.